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Tuesday, 24 November 2015

There's nothing more delicious than homemade juicy burgers. Forget your jaws and fill as much as you can ... full open your mouth and stuff it with the burgers.. yummm ! I can't resist that. These are juicy , melt in mouth, easy to follow, simple to make and delicious little patties ; shallow fried in oil or grilled and then sandwiched between buns and salads of your choice. The recipe is a revised version of that adapted from Vah re Vah . I had mixed soya with chicken for healthy reasons and a little variation in the spices. Noo likes chicken and Raz likes vegetable burgers. So I say Noo that these are chicken burgers and to Raz I say Soya burgers.. Both are happy and I don't have to lie.. taada !

INGREDIENTS

2 cups/450g Chicken mince *

160g/1 cup Soya

4 tbsp cream

1 tsp Pepper powder

2 cloves garlic, minced

2 tbsp Lemon juice

3 tbsp Chopped coriander

1 tbsp Red chilli, crushed

2 Onions, finely chopped

1 tsp Garam masala

Salt

1/2 cup Bread crumbs

Extra Bread crumbs to coat

METHOD:

1. Soak soya nuggets in warm milk for atleast an hour. Drain them nicely, press till all moisture dries up and then process in a food processor.

2. Add chicken mince to it and blend again.

3. Place chicken and soya mixture in a bowl. Add all other ingredients except bread crumbs to coat . Mix well using a wooden spatula.

4. The mixture will be very wet and sticky(that's the secret behind juicy burgers). Place some bread crumbs on a plate. Shape the chicken soya dough into patties and coat them with bread crumbs. You can either fry them then and there or freeze them for later purpose. Click here for freezing tips.

5. Fry them till it turns golden color and get cooked through. About 3-4 minutes on each side on medium-high flame.

Monday, 12 October 2015

Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc

Ingredients

1kg Chicken

100 ml Oil

2 no.s Cardamom

2 no.s Cloves

1"Cinnamon

2 cups Onion

1 cup Tomatoes

3 cloves Garlic

1 tbsp Ginger

2 Green Chillies

1 tbsp Red Chilli powder

2 tbsp Coriander powder

1/2 tsp Turmeric powder1 cup Boiling water

Method:

1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan.

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

Monday, 13 July 2015

As tasty as they are beautiful, with rich and decadent layers- from peanuts to cream, crunchy biscuits to luscious chocolate- for the most memorable and delicious dessert.

INGREDIENTS

Ingredient List

50g thick cream

1 & Half cups/20 no.s biscuits

220g Semi-sweet Chocolate

2 tbsp Sugar

1 cup Whipped cream

4 tbsp Butter, melted

1 tbsp Butter

110 g Cream Cheese

½ cup Peanuts, salted

½ cup Peanut Butter

½ cup Powdered Sugar

1 tsp Vanilla essence

200g Thick cream

1 ½ tbsp. Butter

220g Chewy Caramel

METHOD

Line a
rectangular baking /Pyrex tray of about 11x7.5 inch with melted butter.

Crush biscuits in a food
processor along with sugar until it is finely crushed. Then pop in butter and
process again for a few seconds.

Transfer mixture to the
tray and pat into an even layer using the bottom of a measuring cup or palm.
Freeze this for about 15 minutes.

Bake this pan until the
crust is firm to touch or for 8-10 minutes at 160C/320F.

Let it cool at room
temperature and then refrigerate for about 15 minutes.

For peanut & cheese
layer:- Take cheese in another bowl.

Mix in peanut butter ,
sugar and vanilla in ablender or with
hand.

Fold in 200 g of thick
cream into it.

Pour this mixture on top of
the biscuit layer. Refrigerate until it sets; for about a minimum of 20
minutes.

For caramel layer:- Microwave or double boil caramels, butter and cream
(50g) until it melts and turn into a smooth cream. Keep on stirring while
melting.

Pour this on top of the
peanut cream.

Spread chopped peanuts on
top of this layer.

Refrigerate for a minimum
of 30 minutes or until it sets.

For ganache layer:- Take chocolate chips/chunks in a bowl.

Heat cream until you see
bubbles on the sides of the pan. Take it out and pour over the chocolates.
Mix nicely until you get smooth ganache. Pop in a tbsp. of butter and mix
well. Let it cool .

Layer this ganache on top
of the caramel layer.

Garnish with peanuts,
snickers or peanut/chocolate chips.

chewy caramels that I used

TIPS/VARIATION

For biscuits, you can use Oreo, Marie, Digestive,
Graham crackers etc.

This dessert is deliciously
sweet. You can cut down a little bit sweetness by substituting unsweetened
whipped cream instead of ganache.In
that case , garnish with chocolate syrup and chocolate flakes. You can
otherwise cut down the sugar added in peanut & cheese cream layer.

Monday, 6 July 2015

Today's is a guest post for a blogger friend Lubna Karim, who blogs at Yummy Food. Like every year, she is here with her wonderful Ramadan event 'Joy from Fasting to Feasting' . Through this event, she tries to collect and publish recipes from around the world . This time also there are so many wonderful recipes until now and hope to see more varieties coming ahead. Best wishes for the event Lubna.

Wraps are better and healthier option than traditional snacks since they are not deep-fried. Chicken fajita rolls give you the tanginess and spiciness you need with your cup of tea. It could be served as a wholesome meal too. Make sure to use fresh and crispy salads in your wraps. The mayonnaise dip, spiced with paprika and cumin, is perfect for wraps,fries or as a spread for sandwiches.

Tuesday, 24 November 2015

There's nothing more delicious than homemade juicy burgers. Forget your jaws and fill as much as you can ... full open your mouth and stuff it with the burgers.. yummm ! I can't resist that. These are juicy , melt in mouth, easy to follow, simple to make and delicious little patties ; shallow fried in oil or grilled and then sandwiched between buns and salads of your choice. The recipe is a revised version of that adapted from Vah re Vah . I had mixed soya with chicken for healthy reasons and a little variation in the spices. Noo likes chicken and Raz likes vegetable burgers. So I say Noo that these are chicken burgers and to Raz I say Soya burgers.. Both are happy and I don't have to lie.. taada !

INGREDIENTS

2 cups/450g Chicken mince *

160g/1 cup Soya

4 tbsp cream

1 tsp Pepper powder

2 cloves garlic, minced

2 tbsp Lemon juice

3 tbsp Chopped coriander

1 tbsp Red chilli, crushed

2 Onions, finely chopped

1 tsp Garam masala

Salt

1/2 cup Bread crumbs

Extra Bread crumbs to coat

METHOD:

1. Soak soya nuggets in warm milk for atleast an hour. Drain them nicely, press till all moisture dries up and then process in a food processor.

2. Add chicken mince to it and blend again.

3. Place chicken and soya mixture in a bowl. Add all other ingredients except bread crumbs to coat . Mix well using a wooden spatula.

4. The mixture will be very wet and sticky(that's the secret behind juicy burgers). Place some bread crumbs on a plate. Shape the chicken soya dough into patties and coat them with bread crumbs. You can either fry them then and there or freeze them for later purpose. Click here for freezing tips.

5. Fry them till it turns golden color and get cooked through. About 3-4 minutes on each side on medium-high flame.

Monday, 12 October 2015

Chicken is considered to be the most versatile meat available. It's not a strong flavoured meat; got a bland taste and so it goes well with any gravies. It can be baked, grilled, sautéed, fried ,broiled etc. ,which makes it more versatile.This recipe is a basic curry recipe which involves no much of hard work . Every household has their own chicken curry recipe, which provides a slight variation here and there; but the basic recipe is all the same. No readymade masalas/spices used here. Malabar chicken curry and pathiri is quite famous combination back home. This curry pairs well with rice, rotis, pathiris, porotta, ghee rice etc

Ingredients

1kg Chicken

100 ml Oil

2 no.s Cardamom

2 no.s Cloves

1"Cinnamon

2 cups Onion

1 cup Tomatoes

3 cloves Garlic

1 tbsp Ginger

2 Green Chillies

1 tbsp Red Chilli powder

2 tbsp Coriander powder

1/2 tsp Turmeric powder1 cup Boiling water

Method:

1. Wash and clean chicken pieces and drain excess water from it.

2. Heat oil in a deep pan and pop in whole masalas and saute for a few seconds until its aroma comes out. Don't burn it ; otherwise the whole gravy would turn bitter.

3. Throw in onions and saute till it turns translucent and wilted so nicely. (important step). Saute ginger-garlic pastes and green chillies for a minute. Add tomatoes and cook till the oil leaves the sides of the pan.

4. Add masalas/spice powders to it. Saute till the raw smell disappears- for a few seconds.

5. Turn the flame to high and mix in the chicken pieces so that the masalas get coated well. Pour hot boiling water to it and cook till chicken is done. Adjust the consistency of the gravy.

Monday, 13 July 2015

As tasty as they are beautiful, with rich and decadent layers- from peanuts to cream, crunchy biscuits to luscious chocolate- for the most memorable and delicious dessert.

INGREDIENTS

Ingredient List

50g thick cream

1 & Half cups/20 no.s biscuits

220g Semi-sweet Chocolate

2 tbsp Sugar

1 cup Whipped cream

4 tbsp Butter, melted

1 tbsp Butter

110 g Cream Cheese

½ cup Peanuts, salted

½ cup Peanut Butter

½ cup Powdered Sugar

1 tsp Vanilla essence

200g Thick cream

1 ½ tbsp. Butter

220g Chewy Caramel

METHOD

Line a
rectangular baking /Pyrex tray of about 11x7.5 inch with melted butter.

Crush biscuits in a food
processor along with sugar until it is finely crushed. Then pop in butter and
process again for a few seconds.

Transfer mixture to the
tray and pat into an even layer using the bottom of a measuring cup or palm.
Freeze this for about 15 minutes.

Bake this pan until the
crust is firm to touch or for 8-10 minutes at 160C/320F.

Let it cool at room
temperature and then refrigerate for about 15 minutes.

For peanut & cheese
layer:- Take cheese in another bowl.

Mix in peanut butter ,
sugar and vanilla in ablender or with
hand.

Fold in 200 g of thick
cream into it.

Pour this mixture on top of
the biscuit layer. Refrigerate until it sets; for about a minimum of 20
minutes.

For caramel layer:- Microwave or double boil caramels, butter and cream
(50g) until it melts and turn into a smooth cream. Keep on stirring while
melting.

Pour this on top of the
peanut cream.

Spread chopped peanuts on
top of this layer.

Refrigerate for a minimum
of 30 minutes or until it sets.

For ganache layer:- Take chocolate chips/chunks in a bowl.

Heat cream until you see
bubbles on the sides of the pan. Take it out and pour over the chocolates.
Mix nicely until you get smooth ganache. Pop in a tbsp. of butter and mix
well. Let it cool .

Layer this ganache on top
of the caramel layer.

Garnish with peanuts,
snickers or peanut/chocolate chips.

chewy caramels that I used

TIPS/VARIATION

For biscuits, you can use Oreo, Marie, Digestive,
Graham crackers etc.

This dessert is deliciously
sweet. You can cut down a little bit sweetness by substituting unsweetened
whipped cream instead of ganache.In
that case , garnish with chocolate syrup and chocolate flakes. You can
otherwise cut down the sugar added in peanut & cheese cream layer.

Monday, 6 July 2015

Today's is a guest post for a blogger friend Lubna Karim, who blogs at Yummy Food. Like every year, she is here with her wonderful Ramadan event 'Joy from Fasting to Feasting' . Through this event, she tries to collect and publish recipes from around the world . This time also there are so many wonderful recipes until now and hope to see more varieties coming ahead. Best wishes for the event Lubna.

Wraps are better and healthier option than traditional snacks since they are not deep-fried. Chicken fajita rolls give you the tanginess and spiciness you need with your cup of tea. It could be served as a wholesome meal too. Make sure to use fresh and crispy salads in your wraps. The mayonnaise dip, spiced with paprika and cumin, is perfect for wraps,fries or as a spread for sandwiches.